Zucchini Muffins
By Yankee Magazine|Jun 08 2007|
This recipe works well as zucchini bread, too.
Yield
12 large muffins or 2 loaves
Ingredients
2-1/2 cups plus 3 tablespoons flour
1 cup unsweetened coconut
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher or sea salt
2 cups sugar
1 cup canola oil
2 tablespoons unsalted butter
4 large eggs
1 teaspoon vanilla extract
2-1/2 cups grated zucchini (about 1-1/2 medium zucchini)
1/2 cup grated carrots (about 1 carrot)
About a dozen whole or 1/4 cup chopped pecans
Instructions
Heat oven to 375°.
In a large bowl, gently combine flour, coconut, spices, baking powder, baking soda, and salt. In a separate bowl or standing mixer, cream together sugar, oil, and butter until light and fluffy.
Add eggs and vanilla extract, and beat until well combined. Add flour mixture and stir just until combined — do not overmix. Fold in zucchini and carrots. Fill two large, well-greased muffin tins (or two loaf pans) three-quarters full and top with pecans. Bake 25 minutes (35 to 40 minutes for bread); cool on wire racks.
Excellent muffin. Nice and moist. Didn’t need any butter or margarine on it.
Both the muffins and the bread came out moist, not too sweet and absolutely delicious. Everyone who has tasted it (I brought it to work) wanted the recipe and have made it themselves!